lemon and lime cream tart
Lemon and Lime Cream Tart Posted by CookinMom at recipegoldmine.com May 5, 2001 Recipe courtesy Jamie Oliver 1 tart shell, baked blind 8 large free-range eggs 12 ounces caster suga...
Ingredients
- 1tart shell, baked blind
- 8large free-range eggs
- 12ouncecaster sugar
- 12ouncedouble cream
- 71/2 ounces lime juice
- 33/4 ounces lemon juice
Directions
- 1
Lemon and Lime Cream Tart Posted by CookinMom at recipegoldmine.com May 5, 2001 Recipe courtesy Jamie Oliver 1 tart shell, baked blind 8 lar
- 2
This adds a sort of waterproof layer and keeps the pastry crisp and short for longer
- 3
Whisk together the sugar and eggs in a bowl
- 4
When they are well mixed, slowly stir in the cream and the juices
- 5
Put the cooked tart shell back into the oven and then pour the filling into it –– I find this reduces spillage
- 6
Bake for around 40 to 45 minutes at 350 degrees F or until the filling is set, but still semi-wobbly in the middle (obviously different oven
- 7
After cooling for an hour, the semi-wobbly filling will have firmed up to the perfect consistency
- 8
soft and smooth